Recipe: French Dressing with 10 Variations (Betty Crocker Picture Cookbook, 1960's)

FRENCH DRESSING (AMERICAN VERSION)

"The basis of many delightful variations for simple green salads. For a real zesty flavor, add some grated lemon rind ... a secret that Harry J. Kleefisch, known to many as "Enrique," learned from a former chef to the King of Italy."

1 cup olive oil, vegetable oil or combination
1/4 cup vinegar
1/4 cup lemon juice
1 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. paprika

Beat all ingredients together with rotary beater or shake well in tightly covered jar.

Keep in covered jar in refrigerator. Shake again to mix before using as it separates on standing.

Makes 1 1/4 cups

VARIATIONS:

Sweet French Dressing: Add 2 tbsp. sifted confectioners' sugar or honey to 1/2 cup French Dressing.

Piquant Dressing: Add 2 tbsp. sugar, 1/2 tsp. each celery seeds and grated onion to 1/2 cup French Dressing. Let 1 clove garlic, cut crosswise, stand in dressing 1 hour.

Vinaigrette Dressing: Chop fine: 3 green olives, 1 small dill pickle and 1 hard-cooked egg. Add, with 1 1/2 tsp. minced pimiento, to 1/2 cup French Dressing. Mix; chill.

Roquefort Dressing: Mash 1/4 cup Roquefort cheese with 1/8 tsp. Worcestershire sauce. Blend in 1/2 cup French Dressing.

Curry Dressing: Add 1/8 tsp. curry powder to 1/2 cup French Dressing.

Garlic French Dressing: Mix 1 clove garlic, pressed or crushed to fine paste and some freshly ground pepper with 1/2 cup French Dressing.

Chiffonade Dressing: Add 1 tbsp. chopped ripe olives, 1 tbsp. chopped green pepper, 1 hard-cooked egg (white sieved, yolk mashed) and 1 tbsp. finely cut chives to 1/2 cup French Dressing.

Lorenzo Dressing: Add 1 tbsp. chili sauce to 1/2 cup French Dressing.

Poppy Seed Dressing: Add 1/2 tsp. poppy seeds (or dill, celery, caraway or sesame seeds) to 1/2 cup French Dressing.

Herb Dressing: Add 2 tsp. minced parsley, 1/8 tsp. thyme and 1/2 tsp. oregano to 1/2 cup French Dressing.

Source: Betty Crocker Picture Cookbook, First Edition, Sixth Printing, 1961